ASPARAGUS. 147 



an abundant supply during the life of the maker of a bed or 

 plantation." 



Cutting. " The shoots should be cut angularly, from two 

 to three inches below the surface of the ground ; taking care 

 not to wound the younger buds. It is in the best condition 

 for cutting when the shoots are four or five inches above 

 ground, and while the head, or bud, remains close and firm. 



" It is the practice to cut off all the shoots as they appear, 

 up to the period when it is thought best to leave off cutting- 

 altogether. The time for this depends on the climate, season, 

 nature of the soil, and strength of the plants. Where the 

 climate is good, or when the season is an early one, cutting 

 must be commenced early ; and of course, in such a case, it 

 ought not to be continued late, as the plants would thereby 

 be weakened." 



In the Middle States the cutting should be discontinued 

 from the 10th to the 15th of June ; and from the 15th to 

 the 25th of the same month in the Eastern States and the 

 Canadas. 



" If the plants are weak, they should be allowed to grow 

 up as early as possible, to make foliage, and consequently 

 fresh roots, and thus to acquire more vigor for the ensuing 

 year. It is also advisable to leave off at an early period the 

 cutting of some of the best of the beds intended for early 

 produce, in order that the buds may be well matured early 

 in autumn, and thus be prepared to push vigorously early 

 in spring." 



Asparagus-beds will continue from twenty to thirty years ; 

 and there are instances of beds being regularly cut, and 

 remaining in good condition for more than fifty years. 



Use. The young shoots are boiled twenty minutes or 

 half an hour, until they become soft ; and are principally 

 served on toasted bread, with melted butter. It is the prac- 

 tice of some to boil the shoots entire ; others cut or break the 



